Biochemistry Of Foods


Biochemistry Of Foods
Author: N.A.M. Eskin
Publisher: Elsevier
ISBN: 032315896X
Size: 51.52 MB
Format: PDF
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Biochemistry Of Foods

Biochemistry Of Foods by N.A.M. Eskin, Biochemistry Of Foods Books available in PDF, EPUB, Mobi Format. Download Biochemistry Of Foods books, Biochemistry of Foods attempts to emphasize the importance of biochemistry in the rapidly developing field of food science, and to provide a deeper understanding of those chemical changes occurring in foods. The development of acceptable fruits and vegetables on postharvest storage is dependent on critical biochemical transformations taking place within the plant organ. The chapters discuss how meat and fish similarly undergo postmortem chemical changes which affect their consumer acceptability. In addition to natural changes, those induced by processing or mechanical injury affect the quality of foods. Such changes can be controlled through an understanding of the chemical reactions involved, for instance, in enzymic and nonenzymic browning. Increased sophistication in food production has resulted in the widespread use of enzymes in food-processing operations. Some of the more important enzymes are discussed, with an emphasis on their role in the food industry. The final chapter is concerned with the biodeterioration of foods. The various microorganisms involved in the degradation of proteins, carbohydrates, oils, and fats are discussed, with special reference to the individual biochemical reactions responsible for food deterioration.


Biochemistry of Foods
Language: en
Pages: 539
Authors: N.A. Michael Eskin
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-02 - Publisher: Academic Press
Since the first edition was published there have been a number of introductory texts in food chemistry/biochemistry. This book, however, has stayed unique as it approaches the subject in far more detail and from the in vivo perspective. Written as a text for upper level undergraduates, this second edition builds
Food Biochemistry and Food Processing
Language: en
Pages: 912
Authors: Benjamin K. Simpson
Categories: Technology & Engineering
Type: BOOK - Published: 2012-04-11 - Publisher: John Wiley & Sons
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and
Food Science: The Biochemistry of Food & Nutrition, Student Edition
Language: en
Pages: 496
Authors: Sharon Rodgers, Kay Mehas, McGraw-Hill Education
Categories: Technology & Engineering
Type: BOOK - Published: 2005-01-12 - Publisher: McGraw-Hill Education
In Food Science: The Biochemistry of Food and Nutrition students learn to use the scientific method as they study the biological and chemical basis of food and nutrition. The text combines scientific principles with real-life applications of food preparation and nutrition. It is taught by the Family and Consumer Sciences
Advances in Food Biochemistry
Language: en
Pages: 522
Authors: Fatih Yildiz
Categories: Medical
Type: BOOK - Published: 2009-12-16 - Publisher: CRC Press
Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to
Biochemistry of Foods
Language: en
Pages: 240
Authors: Eskin, N. A. M. (Neason Akivah Michael), H. Harold Michael Henderson, R. Ronald Jefferson Townsend
Categories: Aliments - Analyse
Type: BOOK - Published: 1971 - Publisher: New York : Academic Press
Books about Biochemistry of Foods
Braverman's Introduction to the Biochemistry of Foods
Language: en
Pages: 315
Authors: Joseph B. Braverman, Joseph B. S. Braverman, Zeki Berk
Categories: Biochemistry
Type: BOOK - Published: 1976 - Publisher: Elsevier Science & Technology
Books about Braverman's Introduction to the Biochemistry of Foods
Biochemistry of Foods and the Biocatalysts
Language: en
Pages: 470
Authors: Ishak I. Shahied
Categories: Biochemistry
Type: BOOK - Published: 1977 - Publisher:
The chemistry of foods; Water in foods; Lipids; Carbohydrates; Proteins; Flavonoids; Flavors in foods; Vegetables and fruits; Milk; Cereal chemistry; The chemistry of vitamins; Vitamin A; Vitamin D; Vitamin E; Vitamin K; Vitamin C; Thiamin (B1); Riboflavin (B2); Niacin; Pantothenic acid; Biotin; Pyridozine (B6); Vitamin B12; Folic acid; The chemistry
Biochemistry of food proteins
Language: en
Pages: 419
Authors: B. J. F. Hudson
Categories: Technology & Engineering
Type: BOOK - Published: 2013-03-09 - Publisher: Springer Science & Business Media
Developments in the understanding of food protein structure, behaviour and applications continue apace. Many of these have, in the past decade, been reported and evaluated in the series 'Developments in Food Pro teins' , comprising seven volumes, with a total of 55 chapters. The time has now come to re-assess
Chemistry and Biochemistry of Food
Language: en
Pages: 587
Authors: Jose Perez-Castineira
Categories: Science
Type: BOOK - Published: 2020-09-07 - Publisher: Walter de Gruyter GmbH & Co KG
This book provides an excellent platform for understanding the chemical processes involved in food transformation. Starting with the examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry of digestion and energy metabolism of food ingredients. The last section of the
Food Biochemistry
Language: en
Pages: 222
Authors: Charles Alais
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
What I have said will go to prove that true science is the, one which teaches us to increase our satisfaction by drawing out the best from nature's productions. M. Henri Braconnot Nancy, 4th April 1830 (Extract from the Note on Casein and Milk, Annales de Chimie et de Physique